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Cornmeal Pâte Brisèe

Cornmeal Pâte Brisèe

Print recipe
Serves 8
Prep time 10 minutes
From book Martha Stewart's Pies and Tarts

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup cornmeal (NOT cornbread mix!)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup unsalted butter (cold, cut into small cubes)
  • 1/4-1/2 cup ice water

Note

This recipe makes enough dough for a double-crust pie. If you are not going to use two crusts, refrigerate or freeze half the dough for another use or half the recipe.

Directions

Step 1
Pulse flour, cornmeal, salt, and sugar in a food processor until homogenous.
Step 2
Add butter and pulse until mixture resembles coarse crumbs with some large pieces of butter remaining.
Step 3
Sprinkle mixture with 1/4 cup ice water and pulse until it comes together in a ball. If necessary add up to 1/4 cup more water, a tablespoon at a time, until it comes together. The mixture will be fairly dry but will hold together without being pressed together.
Step 4
Turn the dough out and divide in half. Press each half into a disc, wrap in plastic, and refrigerate until ready to use, at least an hour. Remove from the refrigerator about ten minutes before you want to roll it out.
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